I feel the biggest hurdle in securing wild food is not procurement, so much as cultural bias. I was in a poultry production class ( using up my G.I. bill after securing my degree). Several people were incapable of slaughtering their animals. I find insects and grubs palatable, but I like escargo, an excellent primer meal ( overlooking french waiters who make faces at your wine selection). After one dead seagull in survival school and a balut in the Phillipines it's all good LOL.